This week’s Tuesdays with Dorie recipe from Dorie’s Cookies is a true THREE INGREDIENT RECIPE! Flour, butter and Parmesan cheese. That’s it, that’s all! Dorie says: The first time I tasted these cookies was at the Manoir de Lan Kerellec, a hotel on the coast of northern Brittany; the next was when I made them […]
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Tuesdays with Dorie (Dorie’s Cookies): White Chocolate and Poppy Seed Cookies
This week’s Tuesdays with Dorie recipe from Dorie’s Cookies is a case of a simple cookie dough fancied up. It’s a vanilla “do everything” dough with white chocolate and poppy seeds mixed in, then iced with more white chocolate and finished with a sprinkle of more poppy seeds. Dorie says It’s surprising how much flavor […]
Tuesdays with Dorie (Dorie’s Cookies): Sweet Cream Cheese Honey Nut Wafers
This week’s Tuesdays with Dorie recipe from Dorie’s Cookies was one I freestyled a little bit and am not sure it went as well as it would have had I followed the recipe. This is a sweet/ savoury cookie – a little bit of both and you could serve it for an apéro or with […]
Tuesdays with Dorie (Dorie’s Cookies): Melody Cookies
This week’s Tuesdays with Dorie recipe from Dorie’s Cookies is so simple but it definitely has a bit of pizzazz (on the palate… mine definitely are not as pretty as the ones in the book!). Dorie says: Once upon a time, the Nabisco company made a cookie called Melody. They were large and round — […]
Tuesdays with Dorie (Dorie’s Cookies): Vanilla Polka Dots
This week’s Tuesdays with Dorie recipe from Dorie’s Cookies is so simple but has a bit of “wow” factor both in appearance and taste (especially when made with French butter!). Dorie says: There’s a lot to be said for simplicity, and these cookies say it elegantly. They are made from the Do-Almost-Anything Vanilla Cookie Dough, […]
Tuesdays with Dorie (Dorie’s Cookies): Triscuity Bites
This week’s Tuesdays with Dorie recipe from Dorie’s Cookies is one you’ll want to remember this summer for your l’heure de l’apéro snacks… Dorie says: These cookies began with a conversation with my friend John Bennett, who said, “I’ve got a thing for Triscuits.” I hadn’t thought about those striated wheaty crackers in years, but […]
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